Cover image for The cheese plate
Title:
The cheese plate
Author:
McCalman, Max.
Personal Author:
Edition:
First edition.
Publication Information:
New York : Clarkson Potter, [2002]

©2002
Physical Description:
vii, 232 pages : color illustrations ; 27 cm
General Note:
Includes index.
Language:
English
Added Author:
ISBN:
9780609604960
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX759.5.C48 M39 2002 Adult Non-Fiction Non-Fiction Area
Searching...

On Order

Summary

Summary

If you've ever had genuine farmhouse Cheddar from England, or real Alsatian Munster, or aged Parmigiano-Reggiano, you know that fine hand-crafted cheeses have absolutely nothing to do with the bland, shrink-wrapped, food-colored offerings that evoke school cafeterias. Artisanal cheeses--from luscious triple crèmes to the "boss" blues--are complex and richly rewarding, very similar to fine wines. And these cheeses get even more rewarding if you know something about their subtleties, their attributes, and how to get the most out of them--like which wines go with which cheeses (and why), or how a multiple-cheese tasting should progress, or what an appropriate portion size is, or which accompaniments work best, or why the Loire chèvres peak in autumn.

Max McCalman is one of the world's foremost experts on these matters. As the maître fromager (or "cheese master") at the acclaimed restaurants Picholine and Artisanal in New York City, he spends his entire day, every day, dealing with cheese--ordering it, tasting it, studying it, serving it. And The Cheese Plate is the culmination of his years of passion and study for this subject: the definitive work on how to enjoy the world's greatest cheeses (and what those cheeses are) at home.

The Cheese Plate begins with the fundamentals: history, what exactly cheese is, and how it's made. Then Max moves onto the subject that has made him a star in the culinary world--the art of cheese tasting. To begin with, it's important to know how to buy, store, and serve cheeses, and then how to taste them (again, as with wines, the best results come with a little finesse). Then you'll want to pair cheeses with other foods and beverages, especially wines, to bring out the best of both. And with all this expertise in hand, you'll want to construct cheese plates, from a quick lunch assortment to a full after-dinner tasting extravaganza. Finally, you'll appreciate a rundown of the best cheeses in the world--where they're from, what they look and taste like, their perfect wine accompaniments--so that you can become a maître fromager in your own right.


Author Notes

MAX McCALMAN, one of the foremost experts on cheese in the world, is the maître fromager at the restaurants Picholine and Artisanal, both in New York City. Max has taught at many venues, including the Culinary Institute of America, New York University, and Macy's De Gustibus program. He lives in New York City.

DAVID GIBBONS, a freelance writer, is the co-author of Overstreet's New Wine Guide: Celebrating the New Wave in Winemaking . He lives in New York City.


Reviews 3

Booklist Review

For centuries Europeans have recognized the value of a cheese course within a dinner. An offering of small portions of multiple cheeses helps diners finish off their wine, satisfies the taste buds, and helps control overconsumption of sugary desserts. To introduce Americans to cheese's advantages, Max McCalman and David Gibbons offer The Cheese Plate. After reviewing the basics of cheese making around the world, they describe the taste components and flavor complements of dozens of cheeses, helping the beginner determine the best cheeses to combine for guests' pleasure. Mark Knoblauch.


Publisher's Weekly Review

Max McCalman, maetre fromager at New York's Picholine and Artisanal restaurants, with writer David Gibbons, has prepared The Cheese Plate as an introduction to world-class cheeses. McCalman offers a brief overview then points the way toward profiles of various producers, discussions of how the various cheeses are made, how to store, unwrap, serve, what's good and what's not, pairings for tastings, tips and arcana. Susan Salinger's 55 full-color photographs enrich this presentation. (Mar.) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

Originally hired as the matre d' of New York City's three-star Picholine restaurant, McCalman gradually became the full-time "matre fromageur" when the cheese course became a popular draw on its own. Since then, chef/owner Terrance Brennan has opened another restaurant, Artisanal, with a menu centered on cheese, and McCalman oversees that as well. His new book makes it easy to see why his fellow employees sometime refer to him as "Mad Max." However, McCalman knows he is obsessed, and he doesn't take himself overly seriously but he does provide an amazing amount of information on his specialty. The Cheese Plate isn't a cheese guide per se, although it concludes with a glossary to the author's favorites from around the world; rather, it's a comprehensive, wide-ranging exploration of the topic, from the history of cheese to production to buying and storing, with separate chapters on tasting, cheese pairings, and, of course, suggested cheese plates for any occasion. Steve Jenkins's Cheese Bible provides more information on individual cheeses, but McCalman's unique book is recommended for most collections. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.


Excerpts

Excerpts

APPETIZERS from The Cheese Plate All-Italian Cheese Plate Hardly anybody is surprised at the glory of French cheeses, but they will be delighted to discover that Italy its own masterpieces. Serve a plate like this to culminate a full-fledged authentic Italian feast. 1. MONTASIO: Fairly mild and somewhat firm in texture with a lingering gentle, sweet finish. It is a fitting prelude to the Taleggio. 2. TALEGGIO: A washed-rind cheese that will offer intriguing aromas and somewhat forceful flavors than the Montasio. 3. PECORINO TOSCANO: A well-aged Pecorino di Pienza, at 6 to 9 months, will close out the Taleggio and lead in to the next cheese. 4. FONTINA D'AOSTA: Should offer a distinct, tangy sweetness of fermented milk while holding onto some of its lactic sweetness. 5. PARMIGIANO-REGGIANO: A glorious center-cut chunk of mid-Summer Parmesan (I like mine about 2 _ years old) might convince you to call it quits, but there's another great Italian waiting to be heard from... GORGONZOLA: A good creamy Gorgonzola Naturale with a bit of a bite is the perfect clser, providing the Italian answer to France's magnificent Roquefort finale. Excerpted from The Cheese Plate by Max McCalman, David Gibbons All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Google Preview